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Thai crab risotto

James Martin from James Martin: Yorkshire's Finest
Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto from James Martin

Thai crab risotto

Method

1. Melt the butter in a deep frying pan and add the garlic and shallots. Fry for one minute.

2. Add the rice and then the wine.

3. Stir in the chopped green chillies, curry paste, crushed lemon grass and lime leaves.

4. Mix together the hot chicken stock and fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid. Continue adding the stock, a ladle full at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.

5. Once the rice is cooked remove the lemon grass, add the mascarpone and the chopped herbs.

6. Add the crabmeat and Parmesan.

7. Add the cream and lime juice and season well.

8. Spoon onto warmed plates and serve with chilli oil and extra Parmesan.

Comments add a comment

AnnieMcNeal | Posted 22-Apr-08

I had never made a risotto before and saw James demonstrating this recipe on TV. It looked fairly straightforward so thought I would give it a go. WOW! The flavours are wonderful. I left out the chillies as I didn't want too much heat. It was totally delicious. True comfort food. Have made several times since then. 9/10

Serves: 4

Prep: 15 min
Cook: 20 min

Ingredients
30g Butter
2 garlic clove, finely chopped
2 shallot, finely chopped
275g Arborio rice
100ml White wine
2 green chillies, finely chopped
1.5 tbsp Thai green curry paste, (or to taste)
1 stick Lemon grass, crushed
2 kaffir lime leaf
300ml chicken stock, hot
300ml fish stock, hot
2 tbsp Mascarpone
15g flat-leaf parsley, and coriander mixed
450g white crab meat, and dark crab meat, fresh
100g Parmesan, grated
50ml double cream
1 lime, juice only
1 pinch salt and fresh ground black pepper